Process of preparing an extra lowfat spread

Details Process of preparing an extra lowfat spread Process of preparing an extra lowfat spread

1992-03-06

1993-10-12

Pratt, Helen F.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426519, 426520, 426522, 426573, 426576, 426577, 426578, 426585, 426603, A23D 700

Patent

active

052523527

ABSTRACT:
Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.

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Beatreme Dairyland Product Specification, MP-20.RTM., Melotein MP14.RTM., Melotein MP34.RTM., Melotein MP25.RTM..

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